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Matcha Latte

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This classic matcha latte recipe is easy to make and customize to your liking and always so delicious.

The older I get, the more I’m convinced that one of life’s simplest pleasures is looking forward to the next morning’s warm and cozy drink. And this winter in particular, I’ve found myself often trading in my usual coffee for a vibrant matcha latte to start the day. ♡

I’ve always loved the ritual of making a matcha latte just as much as the drink itself — sifting the gorgeous green powder into a bowl, whisking it rhythmically into a paste, swirling it together with frothy steamed milk, and savoring that deliciously warm and earthy first sip. It always feels like such a simple yet sacred process, and it’s one that I’ve come to really enjoy making at home over the last few years. And the resulting nutrient-rich drink with its layers of comforting flavors is always such a treat.

The joy of making your own homemade matcha latte, of course, is that you get to customize the type and amount of sweetener that you use, if you choose to sweeten your drink at all. (I personally find the Starbucks matcha latte a bit too sweet for my taste.) You can also use your favorite type of milk, and tweak the specific milk to matcha ratio that you prefer. And of course, a homemade matcha latte is almost always significantly cheaper than the coffee shop version.

If you’re new to making matcha lattes, there’s a tiny learning curve that comes with the process, so I recommend reading through the notes and watching the video below for a visual. Then in no time, you too can be starting the day with your own cozy homemade matcha latte too. Cheers, friends!

Matcha Latte Ingredients

Here are a few brief notes about the 4 matcha latte ingredients that you will need for this recipe:

  • Ceremonial-grade matcha: This higher grade of matcha powder is made from the youngest green tea leaves that are stone-ground into a fine powder, resulting in a smoother texture, a richer and sweeter (and less bitter) flavor, and a more vibrant green hue than the lower grades of matcha. I really love this brand, which I order on Amazon, but I recommend doing some taste-testing to find a matcha powder that you love best!
  • Milk: The choice of milk in your matcha latte is completely up to you! I typically use oat milk, but any plain dairy or plant-based milk that you love best will work, steamed until it’s hot but not boiling (ideally between 150°-160°F).
  • Hot water: We will also use hot but not boiling water (ideally around 175°F) to dissolve and whisk the matcha into a paste.
  • Sweetener: It’s also completely up to you whether or not to add a hint of sweetener to your matcha latte. I like mine with anywhere from 1/2 to 1 teaspoon of sugar, but you are welcome to use any amount of honey, maple syrup, or any other sweetener that you prefer.

Matcha Latte Supplies

Here are the recommended supplies you will need to make a homemade matcha latte:

  • Bamboo whisk: Known as a chasen in Japanese, a small bamboo whisk is traditionally used to whisk the matcha powder with water into a paste. The dozens of small bamboo tines on the whisk do an excellent job of helping to break up matcha clumps and make the paste extra creamy and frothy. That said, while a chasen is traditionally used to make matcha, you could make do with a small metal whisk or an electric frother.
  • Fine-mesh strainerCeremonial-grade matcha should come in a delicate, super-fine powder that is not prone to clumping. But just in case, it’s best to first sift the matcha into your mixing bowl through a basic fine mesh strainer to ensure that there are no clumps.
  • Milk frotherFeel free to use whatever style of milk frother that you use to froth the milk. We use an Aeroccino frother in our house, you can use a simple handheld frother, you can use an immersion blender, you can vigorously whisk the milk by hand, or you can shake it in a mason jar until frothed.
  • Matcha bowl (optional): Known as a chawan in Japanese, a small ceramic bowl with a pour spout is traditionally used to mix the matcha powder with the water before adding it to a mug. Alternately, you could use a measuring cup instead, or just mix the matcha paste directly in a mug (it’s easier if you use a wider mug).

How To Make A Matcha Latte

Full instructions for how to make a matcha latte are included in the recipe below, but here are 5 quick tips to keep in mind too!

  1. Use good-quality matcha. The quality and freshness of your matcha powder makes a huge the difference in the flavor of your matcha latte. The price of matcha powders can certainly run the gamut, but I would recommend opting for a ceremonial grade (versus culinary grade) matcha powder at a price point that feels good to you. Here are three matcha powders I would recommend that are all available on Amazon: Ippodo Tea Ummom ($$$), Jade Leaf ($$), Nativas ($).
  2. Measure the temperatures of the liquids. It’s really important not to overheat the water and milk when making a matcha latte. (Otherwise the matcha can become bitter.) So I recommend using any sort of basic cooking thermometer the first time you make this drink to get a sense of how warm the water and milk should be.
  3. Preheat your mug. A cold mug can really zap the heat from a hot drink. So I recommend always pouring some hot water into your mug to let it warm up while you are mixing the drink, then you can pour it out just before adding the matcha latte to your mug.
  4. Adjust ratios to taste. Everyone has different preferences when it comes to the ratios of matcha to milk and sweetener. I recommend making the recipe as written below for your first batch, then you can always adjust the ratios differently to taste the next time.
  5. Enjoy immediately. Matcha is always best enjoyed freshly-brewed. So don’t let it sit too long — enjoy those vibrant, delicious sips while the latte is nice and warm!

Matcha Latte Variations

Here are a few of our favorite variations on a classic matcha latte that you’re welcome to try:

  • Add espresso: Add a shot of espresso to make a matcha espresso latte (also known as a “dirty matcha latte”).
  • Add vanilla extract: Add 1/2 teaspoon of vanilla extract to make a vanilla matcha latte.
  • Add mint, lavender or rose: Steep some fresh mint, culinary-grade dried lavender, or culinary-grade rose petals in the hot water for a few minutes before mixing it with the matcha to make a mint, rose, or lavender matcha latte.
  • Make an iced matcha latte: Stay tuned for a separate post detailing how to make an iced matcha latte.

Matcha FAQ

What is matcha tea? Matcha is a powdered green tea made from shade-grown tea leaves that are typically handpicked and stone-ground to produce a vibrant green powder.

What does matcha taste like? Matcha has a deliciously complex flavor, with layers of bright, grassy, earthy, umami notes. The amount of bitterness and sweetness can vary significantly in different matchas, but typically ceremonial-grade matcha is less bitter and often a bit more sweet.

Where did matcha originate? Matcha is believed to have originated in China as early as the 7th century, and then was later introduced to Japan by monks who weaved it into their meditation practices. The cultivation and production of matcha were refined in Japan, which is most well-known today for producing high-quality matcha.

Does matcha have caffeine? Definitely, green tea naturally contains caffeine. The amount of caffeine in matcha can definitely vary depending on the grade of matcha and the ratios of how it is prepared. But on average, 1 teaspoon of matcha powder = 19-44 milligrams of caffeine (source).

Is matcha good for you? Matcha is rich in antioxidants, especially catechins, and contains vitamins and minerals such as vitamin C, potassium and fiber.

Matcha tea vs green tea? Matcha tea and green tea come from the same plant, but matcha involves shade-grown leaves that are ground into a fine powder whereas green tea is made by steeping whole or broken tea leaves. Matcha has a rich and concentrated flavor that is typically higher in umami, whereas green tea flavors can range from grassy to nutty or floral. Matcha is also much more vibrant green in color and concentrated in flavor and caffeine, where as green tea can vary in color and has more diluted flavor and caffeine due to steeping (versus consuming the powder).

Culinary vs ceremonial matcha? Ceremonial-grade matcha is the highest quality, made from the youngest tea leaves that provide a richly delicate, less-bitter, often-sweeter flavor. Culinary-grade matcha is of lower quality by comparison and has a bolder flavor that can tend to be more bitter (which is why it’s often mixed with more sweetener). In general, ceremonial-grade matcha is best enjoyed as tea, while culinary-grade matcha is often turned to for baking recipes and other purposes.

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Matcha Latte

  • Author: Ali
  • Prep Time: 2 mins
  • Cook Time: 3 mins
  • Total Time: 5 mins
  • Yield: 1 serving 1x

Description

This classic matcha latte recipe is easy to make and customize to your liking and always so delicious.


Ingredients

Scale
  • 1 1/2 teaspoons ceremonial-grade matcha
  • 1 teaspoon sugar (optional)
  • 2 tablespoons hot water (175°F, not boiling)
  • 3/4 cup plain milk, steamed (I use oat milk)

Instructions

  1. Dissolve the matcha. Use a fine-mesh strainer to sift the matcha into a heatproof measuring cup or small bowl (preferably one with a spout). Add the sugar and pour the hot water over mixture. Use a bamboo whisk to vigorously whisk the mixture in the shape of a “W” for about 30-45 seconds until the matcha is no clumps remain and the mixture is slightly foamy.
  2. Combine. Pour the matcha mixture into a mug, then top with the steamed milk.
  3. Serve. Serve immediately and enjoy!

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4 comments on “Matcha Latte”

  1. Hi! Nice to know that someone else loves a warm matcha drink to start the day off with! I’ve been making my own matcha chai recipe for about 10 years and thought I’d share it with you, as I think it’s simpler than your recipe and might give you some other ideas.
    I make it directly in any size of mug and adjust the amount of matcha powder accordingly.
    – add the matcha powder to the mug (I use DoMatcha Organic Summer Harvest, which I buy locally)
    – add half that amount of a non-commercial hand-blended chai spice mix (I make my own blend, heavy on cardamom and ginger, which I love)
    – add a sprinkle of good quality cayenne pepper for an extra kick (and a digestive aid)
    – grate some fresh ginger root using a microplane and add to mug (also good for digestion)
    – add just enough cold oat milk to make a paste or slurry when stirred with a wire whisk (I tried a bamboo whisk but found the tines were too springy, and when wet they splayed out). Any milk can be used but I prefer oat as it’s plenty sweet on its own, so I add no further sweetener.
    – heat enough oatmilk for one mug in a small heavy saucepan until steaming; DON’T boil!
    – pour gently into the mug while stirring with the whisk.
    – no frothing needed; it’s absolutely delicious as is

  2. hi!
    one of the best matcha lattes ever.
    adjust the amount of matcha to your taste, but the recipe is perfect as is. tysm for sharing!

  3. Absolutely delicious!!

  4. Hello from a fellow matcha lover as well! Thanks for the recipe, and the terminology that I wasn’t familiar with but am honored to use. I wonder if you have ever tried Kyoto Dew Ceremonial grade matcha? It is my absolute favorite and I’d love to hear your opinion of it! I usually buy it direct from their website. They have amazing sales like 25% off which comes to about $25 off! Since you sound like a true connoisseur, if you try it, can you let me know?